Home at Last Farm...: And the winner is.....

Monday, January 14, 2008

And the winner is.....

Lynn! From The Vintage Nest http://lifeatcedarhill.blogspot.com/

Congratulations Lynn! If you would email me your snail mail addy, I will send you your gift

Thank you everyone who entered. And as your consolation prize, go check out Lynn's blog! It's really beautiful.

3 comments:

Paula said...: Congrats Lynne!
Dang ~ I've had my head under a rock (or at least it's felt like a rocks been laying on it!) and missed your drawing.; 2:52 AM
Anonymous said...: Hey Terri, LOL...how cool is that? An early birthday present. I can't wait. Surprises in the mail are so much fun. Thank you, thank you; 7:52 PM
Kelli said...: Congratulations to Lynn!!

Kelli; 10:05 PM

mac and cheese

Ingredients
Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves
Directions
Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.